Pollo con Piñones (Chicken with Pine Nuts)

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Chicken with Pine Nuts, Saute Potatoes,Tender Stem Broccoli and Pak Choi

Ingredients
1.5kg Chicken (corn fed if possible) jointed into bite sized pieces. It works well with thigh or breast meat if you can’t be bothered to chop up a whole chicken.
50g Plain Flour
4 Tbsps olive oil
1 Onion, finely chopped
50g Serrano Ham (Carmarthen ham is good too!)
4 Cloves of Garlic (crushed)
1 Wineglass of Dry White Wine
120ml Chicken Stock
75g Pine Nuts
Fresh Basil and Parsley, chopped
2 Bay Leaves
Salt and Freshly Ground Black Pepper

Method
1.     Coat the chicken pieces in flour.
2.     Heat the oil in a casserole, or heavy based pan.
3.     Fry the chicken until it’s golden brown – 4 to 5 minutes.
4.     Remove the chicken and fry the onion, ham and garlic until the onion is soft.
5.     Return the chicken and add the wine and stock.
6.     Add the herbs, pine nuts, a good pinch of salt and some freshly ground pepper.

Put the lid on and simmer for about 45 minutes until the chicken is tender, simples!

 I like to serve this dish with homemade saute potatoes and tender stem broccoli.

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